- 2 cups butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup light corn syrup
- Colored sugar
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture and mix well.
- Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 325° for 11-12 minutes or until set (do not brown). Remove to wire racks to cool.
- Microwave corn syrup for 6-8 seconds or until thinned. Working with a few cookies at a time, brush corn syrup over the surface and dip into sugar. Reheat corn syrup as necessary. Let stand until set. Yield: 11 dozen.
Reviews forSpritz Cookies
"Having trouble getting the corn strop to dry so I can put the cookies away. Next time I will sprinkle before baking like I used to."
"I think the dough is a great consistency for using in a cookie press. The cookies have good flavor, too. At one point, the dough started "misbehaving". I chilled it for about 10 minutes, after which things worked well."
"These are not dry if you make them right. I like to cook mine at the low end of the suggested time - they turn out great!"
"very dry cookie"
"Very easy. I baked them at 350 for 11 minutes and they turned out nice."